Spinach Miso Udon Noodles

  • Yield 4 servings

Chewy, nutty udon noodles are dressed up with marinated tofu and a miso dressing.


Marinated Tofu:
2 teaspoons Asian sesame oil
1 tablespoon tamari or soy sauce
1 teaspoon hot chili paste*
2 teaspoons sesame seeds
1 pound firm tofu cut lengthwise into 1/2-inch-thick slices
Udon Noodles:
1 pound udon noodles*
Miso Spinach Dressing:
1 tablespoon red or white miso
2 cups loose-packed fresh spinach leaves
3 scallions, sliced
2 garlic cloves
1 1/2-inch slice peeled gingerroot
1 tablespoon tamari or soy sauce
1 tablespoon mirin*
2 teaspoons honey
1 tablespoon rice vinegar
1/4 cup water or as needed


  1. To make marinated tofu: Combine all ingredients except tofu. Place tofu in a single layer in a nonreactive container. Pour marinade over all. Turn slices to coat. Cover and refrigerate for at least 30 minutes or overnight. To make noodles: Bring a large pot of salted water to boil over high heat. Add udon noodles and boil 10 to 12 minutes or until al dente. Drain.
  2. To make dressing: Meanwhile, blend all ingredients in a food processor fitted with the metal blade until smooth. Toss udon noodles with this dressing. Set aside.
  3. Spray a nonstick skillet with no-stick cooking spray. Heat over medium heat. Remove tofu from marinade and sear slices 2 minutes per side.
  4. Place a portion of room-temperature noodles on each of 4 serving plates.  Top with slices of tofu.
*Udon noodles, mirin or rice wine and hot chili paste are available in Asian grocery stores.



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